تولید پاستیل فراسودمند بهار نارنج و بررسی خصوصیات فیزیکوشیمیایی و حسی آن

نویسندگان
نفیسه کربلایی اسماعیلی
اکرم آریان فر
گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
10.22034/FSCT.19.132.1
چکیده
اسنک های بر پایه میوه و سبزی وگیاهان دارویی نسبت به سایر اسنک ها پذیرش و جذابیت بیشتری دارند. بهارنارنج، به دلیل وجود ترکیبات فراسودمند و تغذیه ای شرایط تولید این محصول ارزشمند را فراهم نموده است. هدف از این پژوهش تولید فرآورده نوظهوری بر پایه بهارنارنج، تحت عنوان پاستیل بهارنارنج، بود. بدین منظور از مخلوط ژلاتین و پکتین در نسبت های 5/5، 3/7،1/9 و 10 درصد و ایزومالت و شکر به عنوان شیرین کننده استفاده شد. نتایج نشان داد که با افزایش میزان پکتین در فرمولاسیون، میزان رطوبت هریک از نمونه ها کاهش و میزان اسیدیته و بریکس آن ها افزایش یافت. همچنین بررسی نتایج ویژگی های بافتی بیانگر آن است با افزایش میزان پکتین میزان سفتی، پیوستگی، فنریت و قابلیت جویدن افزایش یافت. با توجه به نتایج به دست آمده نمونه حاوی ایزومالت با نسبت ژلاتین 9 به همراه پکتین 1 قابلیت بهتری برای جایگزینی شکر برخوردار بود و با توجه به خصوصیات تغذیه ای مناسب، این پاستیل به عنوان به ماده غذایی عملگر شناخته می شود.
کلیدواژه‌ها
پاستیل فراسودمند
پکتین
بهارنارنج
خواص فیزیکوشیمیایی
ویژگی های بافتی

موضوعات

عنوان مقاله English

Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties

نویسندگان English

Nafiseh Karbalaee Esmaeili
akram Arianfar
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
چکیده English

Vegetable, fruit and medicinal plant based snacks, have more acceptance and attractiveness than other ones. Citrus aurantium due to its Functional and nutritional factors, demand to consume it product. The aimed of this study was the production of Citrus aurantium based product which we named it Citrus aurantium Mill pastille. For this purpose, gelatin-pectin Mix Ratio (%5/5,7/3,9/1 and 10)and suger and isomalt was used as sweetner..The results showed by increasing the level of pectin, moisture was decreased, acidity and brix were increased. The results also suggest that texture characteristics with increasing pectin Hardness, Cohesiveness, Springiness and Chewiness increased. According to the results obtained from samples containing isomalt with ratio gelatin 9 pectin 1 a better ability to replace sugar And due to the appropriate nutritional characteristics,The pastilles known as functional food.

کلیدواژه‌ها English

Functional Pastille
Pectin
Citrus aurantium
Physicochemical
properties texture
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